Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products
Hydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend shelf life.Studies have reported the potential use of...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Academy of National Food and Strategic Reserves Administration
2021-07-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210419?st=article_issue |
| _version_ | 1797811117897023488 |
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| author | TAN Zhi-feng ZHANG Chuang-chuang XU Ze-kun CHEN Xiao-jing ZHOU Run-zong SUI Zhong-quan |
| author_facet | TAN Zhi-feng ZHANG Chuang-chuang XU Ze-kun CHEN Xiao-jing ZHOU Run-zong SUI Zhong-quan |
| author_sort | TAN Zhi-feng |
| collection | DOAJ |
| description | Hydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend shelf life.Studies have reported the potential use of hydrocolloids in breads,biscuits,cakes and pasta preparation.Effects of common hydrocolloid (xanthan,guar,Arabic,k-carrageenan,karaya,alginate,methylcellulose,carboxy methyl cellulose,hydroxyl propyl methyl cellulose) on the rheology,physicochemistry,texture and other quality characteristics of baked foods were summarized.The addition of hydrocolloid significantly improves the color,appearance,flavor and overall acceptability of the product. |
| first_indexed | 2024-03-13T07:17:52Z |
| format | Article |
| id | doaj.art-3f21f4b9a6b94f8d8a81fc5b8b2642e2 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T07:17:52Z |
| publishDate | 2021-07-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-3f21f4b9a6b94f8d8a81fc5b8b2642e22023-06-05T02:14:41ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612021-07-0129411612110.16210/j.cnki.1007-7561.2021.04.017Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery ProductsTAN Zhi-feng0ZHANG Chuang-chuang1XU Ze-kun2CHEN Xiao-jing3ZHOU Run-zong4SUI Zhong-quan5Shanghai Jiaotong University,School of Agriculture and Biology,Shanghai 200240,China；Shanghai Urban Construction Vocational College,School of Health and Social Care,Shanghai 201415,ChinaShanghai Jiaotong University,School of Agriculture and Biology,Shanghai 200240,ChinaShanghai Jiaotong University,School of Agriculture and Biology,Shanghai 200240,ChinaShanghai Jiaotong University,School of Agriculture and Biology,Shanghai 200240,ChinaShanghai Jiaotong University,School of Agriculture and Biology,Shanghai 200240,ChinaShanghai Jiaotong University,School of Agriculture and Biology,Shanghai 200240,ChinaHydrocolloids have good functional properties,such as improving emulsification,gelation,solubility and texture of food.In bakery products,hydrocolloids are used to improve the properties of dough,bread and cake,increase sensory quality and extend shelf life.Studies have reported the potential use of hydrocolloids in breads,biscuits,cakes and pasta preparation.Effects of common hydrocolloid (xanthan,guar,Arabic,k-carrageenan,karaya,alginate,methylcellulose,carboxy methyl cellulose,hydroxyl propyl methyl cellulose) on the rheology,physicochemistry,texture and other quality characteristics of baked foods were summarized.The addition of hydrocolloid significantly improves the color,appearance,flavor and overall acceptability of the product.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210419?st=article_issuehydrocolloidbakery productsqualityimprovementreview |
| spellingShingle | TAN Zhi-feng ZHANG Chuang-chuang XU Ze-kun CHEN Xiao-jing ZHOU Run-zong SUI Zhong-quan Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products Liang you shipin ke-ji hydrocolloid bakery products quality improvement review |
| title | Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products |
| title_full | Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products |
| title_fullStr | Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products |
| title_full_unstemmed | Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products |
| title_short | Research Progress on the Effects of Common Hydrocolloid on the Quality of Bakery Products |
| title_sort | research progress on the effects of common hydrocolloid on the quality of bakery products |
| topic | hydrocolloid bakery products quality improvement review |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210419?st=article_issue |
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